SU648193A1 - Method of producing meat and bone meal and inedible fat - Google Patents
Method of producing meat and bone meal and inedible fatInfo
- Publication number
- SU648193A1 SU648193A1 SU772540997A SU2540997A SU648193A1 SU 648193 A1 SU648193 A1 SU 648193A1 SU 772540997 A SU772540997 A SU 772540997A SU 2540997 A SU2540997 A SU 2540997A SU 648193 A1 SU648193 A1 SU 648193A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- fat
- bone meal
- producing meat
- inedible
- inedible fat
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
пучаемую.после термообработки, измельчают , сортируют и упахошлвают.after heat treatment, crushed, sorted and packaged.
Пример. Сырую техническую кость измельчали до размера 5x5 см, м гкое сырье измельчали аналогичным, образом. Компоненты сырь смешивали в. следующем соотношеани: кости - 30% и м коти - 70%. . ;Example. Raw technical bone was crushed to a size of 5x5 cm, soft raw materials were crushed in the same way. Components of raw materials mixed in. the following ratio: bones - 30% and moci - 70%. . ;
Смесь подвелгаот подпресс ойыБанйю давлением 20 10 Па, с одновременнымA mixture of podvilgaot podpress oyyBanyu pressure of 20 10 Pa, with simultaneous
пропусканием через нее электрического тока с частотой 8 кГц, напр жением 200 В и силой 10 А в течение 10 ми Выделившийс технический жир сепари ровали. Полученную после м сокостную шкварку измельчали, сортировали и упаковывали ,by passing through it an electric current with a frequency of 8 kHz, a voltage of 200 V and a force of 10 A for 10 minutes. The released technical fat was separated. The resulting crackling was crushed, sorted and packaged,
В результате была получена продукци в виде м сокостной муки и технического жира, характеризующа с показате-. Л ми, привёденньши в табл. 1 н 2.As a result, the products were obtained in the form of fine flour and technical fat, which is characterized with. L mi, brought to table. 1 n 2.
Т а .6 л и ц а 1T a .6 l and c a 1
2ё2y
вat
8eight
Использование ;изоб1 етени позволит значительно сократить длительность процесса производства м сокостной муки и технического жира из сырь животНОгб происхождени и улучшить качественные показатели гйтовых продуктов, так как они и пределах или выше требо10The use of this material will significantly reduce the length of the process for the production of flour and technical fat from animal raw materials and improve the quality indicators of bulk products, as they are within or above the requirements of
в 8at 8
т а б ли ц а 2table 2
ваний ГОСТа на аналогичные продукты, полученные по известному способу. Годовой экономический эффект составит 373 тыс, руб. .vianiy GOST for similar products obtained by a known method. The annual economic effect will amount to 373 thousand rubles. .
Ф о р м у Л а и 3 о б ре тени Способ производства М сокостной муки и технического жира, предусматри5 64819 вак ний измельчение технической кости и м гкого сырь , тепловую обработку, отделение жира, сепарирование жира и его упаковку, измельчение шквары, тировку полученной муки с последующей5 ее упаковкой, отличающий-. с тем, оу с целью интенсификавии процесса и повышени качества готовой продукцйй, в процессе тепловой обработки осушествл ют подпрессовываНйе из-10 мельченной массы при давлении 0,5«10.500-10 Па с одновременным пропус3g канием через нее электрического тока с частотой -8-16 кГц, напр жением lOOu 400 В и силой 0, А. Источники информации, прин тые во внимание при экспертизе 1, Временна технологическа инст рухци по производству М сокостной муки н технического жира на поточномеханизированной линии производительностью 5 тонн сырь в час фирмы Сторк-Дьюк, Голланди , утвержденна Мосм сопромом 24 сент бр 1976 г.Fo rmuLa and 3bb A method for the production of M-flour flour and technical fat, provides for 64819 vacuums grinding technical bone and soft raw materials, heat treatment, separation of fat, separation of fat and its packaging, grinding shkvar, tiru the received flour with the subsequent5 its packing, distinguishing -. In order to intensify the process and improve the quality of the finished product, in the process of heat treatment, it is necessary to press out from 10 ground mass at a pressure of 0.5 to 10.500-10 Pa while passing an electric current of -8-16 kHz, voltage lOOu 400 V and power 0, A. Sources of information taken into account during the examination 1, Temporary technological equipment for the production of juice and technical fat on a flow-through line with a capacity of 5 tons of raw materials per hour yuk, Holland, approval mOsm sopromom 24 Sept. 1976
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772540997A SU648193A1 (en) | 1977-09-30 | 1977-09-30 | Method of producing meat and bone meal and inedible fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772540997A SU648193A1 (en) | 1977-09-30 | 1977-09-30 | Method of producing meat and bone meal and inedible fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU648193A1 true SU648193A1 (en) | 1979-02-25 |
Family
ID=20731902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU772540997A SU648193A1 (en) | 1977-09-30 | 1977-09-30 | Method of producing meat and bone meal and inedible fat |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU648193A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1985004311A1 (en) * | 1984-03-29 | 1985-10-10 | Vsesojuzny Institut Gelmintologii Imeni K.I. Skrya | Method and production line for producing the meat fodder |
-
1977
- 1977-09-30 SU SU772540997A patent/SU648193A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1985004311A1 (en) * | 1984-03-29 | 1985-10-10 | Vsesojuzny Institut Gelmintologii Imeni K.I. Skrya | Method and production line for producing the meat fodder |
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